Mushroom Profiteroles Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Fit a large round or star piping tip (about 1/2 inch / 12 mm) into a pastry bag, or prepare a zip-top bag with a corner cut.

Make the panade

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 1/2 tsp fine sea salt and 1/2 tsp granulated sugar. Bring to a rolling boil over medium-high heat, stirring so butter melts completely.

Add flour

Remove the pan from heat and add 1 cup all-purpose flour all at once. Using a wooden spoon, stir vigorously until the mixture pulls away from the sides and forms a smooth ball (about 30 seconds). Return to low heat and cook, stirring, 20–30 seconds to dry the dough slightly.

Incorporate eggs

Transfer the dough to a mixing bowl or stand mixer bowl. Let cool 3–5 minutes. Beat in the eggs one at a time: add one large egg and beat until incorporated and the dough looks glossy, then repeat. You may not need all 4 eggs; stop when the dough falls in a thick ribbon from the spatula and is smooth and pipeable. If you used fewer eggs, reserve extras for brushing if desired.

Pipe and bake

Pipe rounds about 1 1/4 to 1 1/2 inches (3–4 cm) wide, spaced 2 inches apart on prepared sheets. Lightly brush with egg wash if using for a glossy finish. Bake at 425°F (220°C) for 10 minutes, then reduce oven to 350°F (175°C) and bake an additional 18–22 minutes until deep golden and puffed. Do not open oven during baking. When done, turn off oven, crack the door and let profiteroles sit inside 5 minutes to dry. Transfer to a wire rack to cool completely. Once cool, use a small sharp knife to make a tiny hole in the side or bottom of each shell for filling.

Sauté aromatics

Heat 2 tbs unsalted butter and 1 tbs olive oil in a large skillet over medium heat until butter foams. Add 2 tbs minced shallots and sauté 2–3 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add 12 oz finely chopped mixed mushrooms and 1 tsp fresh thyme leaves to the skillet. Increase heat to medium-high and cook, stirring occasionally, until the mushrooms release their liquid and most of it evaporates, about 6–8 minutes. The mixture should be nicely browned but not dry.

Deglaze and thicken

Pour in 2 tbs dry white wine and scrape up any browned bits from the pan. Let the wine reduce by half, about 1–2 minutes. Sprinkle 1 tsp flour over the mushrooms, stir to coat and cook 1 minute to remove raw flour taste.

Finish the sauce

Add 1/4 cup heavy cream and 1/4 cup vegetable or chicken stock, stir and bring to a gentle simmer. Stir in 1/2 tsp Dijon mustard. Simmer 2–3 minutes until the filling is saucy and coats the back of a spoon. Season with 3/4 tsp salt and 1/2 tsp freshly ground black pepper to taste. Remove from heat and stir in 1 tbs chopped fresh parsley and (optional) 1/2 tsp truffle oil. If using cheese, stir in 1/4 cup grated Parmesan or Gruyère now for extra richness. Taste and adjust seasoning.

Cool to piping consistency

Let the mushroom mixture cool slightly until it holds together but is still soft enough to pipe or spoon (about 10–15 minutes). If mixture becomes too thick, loosen with up to 1–2 tbs additional stock or cream. If too loose, return to low heat briefly to reduce.

Fill the profiteroles

Transfer the mushroom filling to a piping bag fitted with a small plain tip or a zip-top bag with a corner snipped. Pipe filling into each cooled choux through the hole until lightly packed but not bursting the shell. Alternatively, slice the tops off and spoon or pipe filling into the bottom halves, then replace tops.

Serve

Arrange filled mushroom profiteroles on a platter. Garnish with additional chopped parsley and a light dusting of grated Parmesan or Gruyère if desired. Serve warm or at room temperature as an elegant appetizer. If serving slightly warm, warm filled profiteroles briefly in a 325°F (160°C) oven for 4–6 minutes—do not overheat or shells will soften.

Make-ahead and storage

Choux shells can be made 1 day ahead and stored in an airtight container at room temperature. Mushroom filling keeps refrigerated up to 3 days; warm gently before filling. Assembled profiteroles are best eaten the same day.